Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes

Fabio Minervini (), Francesca Comitini, Annalisa De Boni, Giuseppina Maria Fiorino, Francisca Rodrigues, Ali Zein Alabiden Tlais, Ilaria Carafa and Maria De Angelis
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Fabio Minervini: Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy
Francesca Comitini: Dipartimento di Scienze della Vita e dell’Ambiente, Università Politecnica delle Marche, 60131 Ancona, Italy
Annalisa De Boni: Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy
Giuseppina Maria Fiorino: Faculty of Sciences and Technology, Free University of Bozen, 39100 Bozen-Bolzano, Italy
Francisca Rodrigues: School of Engineering, REQUIMTE/LAQV-Polytechnic of Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal
Ali Zein Alabiden Tlais: Faculty of Sciences and Technology, Free University of Bozen, 39100 Bozen-Bolzano, Italy
Ilaria Carafa: Faculty of Sciences and Technology, Free University of Bozen, 39100 Bozen-Bolzano, Italy
Maria De Angelis: Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy

Sustainability, 2022, vol. 14, issue 22, 1-28

Abstract: Dietary inadequacy and nutrition-related non-communicable diseases (N-NCDs) represent two main issues for the whole society, urgently requesting solutions from researchers, policy-makers, and other stakeholders involved in the health and food system. Food by-products and wastes (FBPW) represent a global problem of increasing severity, widely recognized as an important unsustainability hotspot, with high socio-economic and environmental costs. Yet, recycling and up-cycling of FBPW to produce functional foods could represent a solution to dietary inadequacy and risk of N-NCDs onset. Bioprocessing of FBPW with selected microorganisms appears to be a relatively cheap strategy to yield molecules (or rather molecules mixtures) that may be used to fortify/enrich food, as well as to formulate dietary supplements. This review, conjugating human health and sustainability in relation to food, describes the state-of-the-art of the use of yeasts, molds, and lactic acid bacteria for producing value-added compounds from FBPW. Challenges related to FBPW bioprocessing prior to their use in food regard will be also discussed: (i) loss of product functionality upon scale-up of recovery process; (ii) finding logistic solutions to the intrinsic perishability of the majority of FBPW; (iii) inserting up-cycling of FBPW in an appropriate legislative framework; (iv) increasing consumer acceptability of food and dietary supplements derived from FBPW.

Keywords: dietary inadequacy; nutrition-related non-communicable diseases (N-NCDs); food by-products and wastes; fiber; antioxidant activity; bioprocessing; yeasts; molds; lactic acid bacteria; novel foods (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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